One cool day last week, I cooked the first fresh turkey of the season. I put up a huge pot of veggie-laden soup, as well. Hot soup lost its appeal, when the next day's temps reached the mid-eighties. Sooooo, rather than puréeing vegetables into the broth, as is my norm, I separated them. I froze the broth, as well as a package of roughly chopped white meat.
Today, the house smelled delicious, as two butternut squash slow-baked in the oven. When done and cooled, I mashed the pulp of one and added to thawed broth and turkey; then came lots of snipped garden chives. I seasoned with nutmeg and freshly ground pepper and shall add a dollop of fat-free Chobani Greek plain,
upon serving.
Fall Colors... Bon Appétit... ♥-Healthy
